Creamy Tuscan Chicken Soup Recipe

If you’re on the hunt for a cozy, comforting bowl of goodness that feels like a warm hug, then you’ve got to try this Creamy Tuscan Chicken Soup Recipe. It’s one of those dishes that hits every note — rich, savory, a bit indulgent but still homey and satisfying. I first whipped this up on a chilly evening, and it quickly became a family favorite because it’s just that good. So stick around, because I’m about to walk you through how to make this fan-freaking-tastic soup that you’ll want to make again and again.

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Ingredients You’ll Need

This Creamy Tuscan Chicken Soup Recipe brings together simple ingredients that complement each other beautifully. I always recommend using fresh chicken thighs for juiciness and flavor, but you can use breast if you prefer a leaner option.

• Chicken thighs: Skinless, boneless thighs stay tender and juicy during cooking— my go-to for this soup. (If you prefer chicken breast, see Note 1.)
• Salt and pepper: Simple seasonings to enhance the chicken and broth flavors.
• Unsalted butter: Adds richness and helps sauté the aromatics without overpowering them.
• Onion: Finely chopped, it melts down and infuses the broth with sweetness.
• Garlic cloves: Minced garlic gives that aromatic punch that wakes up the whole dish.
• Celery stems: Adds subtle texture and gentle savory notes (you can swap with carrots if you like a sweeter profile).
• Chardonnay (optional): De-glazing with dry white wine imparts a faint tangy depth—you’ll see it cuts the richness beautifully.
• Chicken stock/broth: Low sodium is key here so you can control the seasoning perfectly.
• Water: Used to stretch the soup just right without diluting flavor.
• Cooking/kosher salt and black pepper: For seasoning the broth and pasta.
• Small pasta shells: Or any other small pasta, rice, or even diced potato if you want some variation.
• Parmesan cheese: Finely grated—this is what makes the broth irresistibly creamy and flavorful.
• Thickened/heavy cream: For that luscious, silky finish (milk can be a substitute if you want it lighter, see Note 5).
• Baby spinach: Gives a fresh, green lift and soft texture; chopped kale works wonderfully too.
• Sun dried tomato strips: I love these for a punch of tang and color—plus a drizzle of their oil is a lovely finishing touch.
• Cornflour/cornstarch: Mixed with water then whisked in to gently thicken the soup without making it gloopy.

Variations

One of the things I love about this Creamy Tuscan Chicken Soup Recipe is how flexible it is. Feel free to play around with it to suit your mood or dietary needs—I’ve adjusted it plenty of times and it’s always delicious.

• Vegetarian Option: Swap chicken for hearty mushrooms like cremini or portobello, and use vegetable broth instead of chicken stock. I promise it’s just as comforting!
• Gluten-Free: Use gluten-free pasta or substitute with rice or small diced potatoes for a naturally gluten-free twist.
• Lower Fat: Use chicken breast, skip the butter, and swap cream for evaporated milk or whole milk for a lighter version that still tastes great.
• Extra Veggies: I sometimes toss in diced zucchini or bell peppers for added texture and color—easy and yum.

How to Make Creamy Tuscan Chicken Soup Recipe

Step 1: Brown the Chicken for Maximum Flavor

First things first, sprinkle salt and pepper on both sides of the chicken thighs. Heat the unsalted butter in a large pot over medium-high heat. Once it’s foamy, lay the chicken in and cook the first side for about 3 minutes until it’s a lovely light golden color. Flip and cook the other side for 2 minutes. Don’t worry if the inside is still a bit raw — it will finish cooking later in the soup. I like this step because browning adds such a beautiful depth of flavor you won’t want to skip.

Step 2: Sauté the Aromatics to Build the Soup Base

Turn the heat down to medium-low and add the garlic, chopped onion, and sliced celery to the same pot where you cooked the chicken. The fond (orbits of browned bits) left behind really amps up the flavor here. Cook for about 3 minutes or until the onion softens and everything smells heavenly.

Step 3: Deglaze the Pot with Wine

Now, crank up the heat to high and pour in the dry white wine (chardonnay is my favorite). Give it a good stir and simmer until the wine reduces by half. This step lifts all those delicious browned bits off the bottom and infuses a subtle brightness into the broth. If you skip wine, you can just move on to the next step and save a bit of cooking time.

Step 4: Add Broth, Water, and Pasta to Cook

Pour in the chicken stock and water, then season with cooking salt and black pepper. Bring everything up to a boil. Once boiling, add the small pasta shells (or your pasta of choice) and cook according to the package directions — usually around 10 minutes — stirring occasionally so the pasta doesn’t stick to the bottom. I like to keep an eye on it here, so the pasta texture is just perfect, not mushy.

Step 5: Chop and Add Chicken Midway

While the pasta cooks, chop the browned chicken into roughly 1.5cm (½ inch) pieces and add them back into the pot. This lets the chicken finish cooking fully while mingling with the pasta and broth. This tedious little step is worth it because you get little bites of tender chicken throughout the soup.

Step 6: Stir in Cream, Cheese, Spinach, and Thicken

Once your pasta is perfectly cooked, turn the heat down to low. Stir in the finely grated parmesan cheese until it melts into the broth and makes it silky smooth. Next, whisk in the cornflour mixed with water to gently thicken the soup. Finally, add the cream and chopped baby spinach. Stir for about a minute until the spinach wilts and the soup thickens just a bit more. This is the step that transforms everything into that dreamy creamy bowl you’ve been waiting for.

Step 7: Serve with Sun-Dried Tomatoes and Enjoy!

Ladle the soup into bowls and sprinkle generously with those vibrant sun-dried tomato strips. I also drizzle a bit of their oil on top for that perfect finish and extra flavor burst. Time to dig in – trust me, you won’t regret making this!

How to Serve Creamy Tuscan Chicken Soup Recipe

Garnishes

I adore topping my bowls with the sun-dried tomato strips— they bring a zesty pop and lovely color contrast. Sometimes I sprinkle a little fresh parsley or basil for brightness. A grind of fresh black pepper never hurts either!

Side Dishes

Since this soup is hearty, I usually keep sides simple: crusty garlic bread, warm focaccia, or a light green salad with lemon vinaigrette. These pair beautifully without competing with the rich flavors.

Creative Ways to Present

For special dinners, I’ve served the soup in hollowed-out mini bread bowls—guests love the rustic vibe! You could also drizzle a little infused olive oil or a swirl of pesto on top for a colorful, gourmet touch.

Make Ahead and Storage

Storing Leftovers

I learned it’s best to store the soup and pasta separately— if you leave the pasta in, it will soak up too much liquid and turn mushy. Keep both in airtight containers in the fridge for up to 3 days.

Freezing

I usually freeze just the soup base without pasta to keep the texture intact. When I want it later, I thaw overnight in the fridge and add fresh pasta or noodles when reheating.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if it’s too thick. Then stir in fresh pasta or pre-cooked separately pasta meats to serve. This keeps the flavors fresh and the pasta ideally textured.

FAQs

Final Thoughts

This Creamy Tuscan Chicken Soup Recipe holds a special place in my kitchen because it’s incredibly satisfying yet simple enough to whip up on any weeknight. I love how it comes together in one pot, fills the house with wonderful aromas, and warms you from the inside out. Whether you’re cooking for family, meal prepping for the week, or just craving a comforting bowl of soup, I wholeheartedly encourage you to give this recipe a go—you’ll be so glad you did!

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